Chicken Breast and BLT Inspired Summer Salad
with Avocado and Smoky Aioli Dressing
This Chicken Breast and BLT Inspired Summer Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
2 unit(s)
Garlic Clove**
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
2 unit(s)
Medium Tomato
1 unit(s)
Lemon
6 rasher(s)
British Streaky Bacon
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Smoked Paprika
260 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano and season with salt and pepper. Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. Pop the chicken onto another baking tray, drizzle with oil and season.
When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through. Roast the chicken on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the potatoes cook, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the garlic parcel to the potato baking tray to roast until soft, 10-12 mins.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
Cut the tomatoes into 2cm chunks. Halve the lemon.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Drizzle over the honey (see pantry for amount), then turn the bacon rashers to coat. Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin into a large bowl and mash with a fork.
Add the mayo, some lemon juice, smoked paprika and the sugar for the dressing (see pantry for amount) to the bowl. Season with salt and pepper and mix well.
Taste and add more lemon juice, salt and pepper if needed.
When everything's ready, cut the chicken widthways into 2cm slices.
Add the chicken, roasted potatoes, baby gem, tomatoes and avocado chunks to the smoky aioli dressing and toss to coat.
Share the salad between your serving plates and top with the honey bacon rashers.
Enjoy!
